Crispy baked zucchini fries: With a crunchy crust, these baked zucchini fries are healthy snack alternative to so many calorie-laden appetizers.
As expected, the zucchini yield in our garden wasn’t as spectacular as it probably should have been this summer.
I don’t know what it is, but we just don’t have a green thumb when it comes to growing zucchini.
The first year we planted it, we got zero zucchini. How depressing!
This year, our three seedling plants grew fabulously, flowered like it was there job (it was), and so far we’ve only gotten two zucchini (two more will be ready this week though).
From three plants, I don’t consider that to be a success.
But nonetheless, one of the zucchini we picked got chopped up and made into these baked zucchini fries.
And to be able to eat what we grew and picked from our own yard made for such a satisfying dinner, all of the dread of a low yield just melts away.
Because these crispy baked zucchini fries are freaking awesome!
How to Make Zucchini Fries
A quick run through a basic flour-egg-panko combination then into the oven for 20 or so minutes is all that separates you from zucchini heaven.
All you need to do to make these zucchini fries is beat a couple of eggs together in one pie plate. In another pie plate, mix panko breadcrumbs and some spices together. You’ll toss zucchini sticks in a bag with flour, then dip the sticks in the eggs, and then roll them in the breadcrumbs.
Line the zucchini sticks up like little soldiers on a baking sheet and bake them for about 20 minutes. Could that be any easier?!
Baked Zucchini Fries vs. Fried Zucchini
Because the zucchini fries aren’t actually fried, I feel like you are actually able to taste the zucchini and not just the grease because there NO oil involved of here. And shouldn’t this be the goal with such fresh ingredients anyway??
They come out of the oven crispy on the outside and tender and not mushy on the inside. And they’re not watery at all, which I was slightly worried about since zucchini is such a watery vegetable.
While the zucchini fries were baking, I whipped up a batch of our favorite ranch dressing in the blender to dip them into. This should be a requirement when making these fries!
But marinara sauce would be perfect for dipping too!
I have a few other recipes planned for the rest of the zucchini that we pick but it’s certainly going to take a heckavalot of restraint not to make these fries again this summer!
- 2 large eggs
- 2 cups panko breadcrumbs
- ½ tsp Kosher salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ¼ cup whole wheat flour
- 1 lb zucchini, cut into 4-5-inch long sticks, about ½-inch wide
- Preheat the oven to 425° F. Line a large baking sheet with parchment paper.
- Whisk the eggs together until bubbly in a shallow pie dish or bowl. In another shallow pie dish or bowl (glass baking dishes work great too), stir the breadcrumbs, salt, pepper, garlic powder, and cayenne pepper together until well-blended. Set both dishes aside.
- Place the flour in a large zipper bag (gallon-size works best) and toss in all of the zucchini sticks. Seal the bag well and shake up the zucchini until all of the sticks are coated with flour.
- Taking a few sticks at a time, roll them around in the beaten egg then coat them in the breadcrumbs, lightly patting the breadcrumbs onto the zucchini if needed. Try to not to handle the zucchini too much at this point or the breading with fall off. Carefully transfer the sticks to the baking sheet, spacing them about ½-inch apart. You'll be able to fit the entire pound of zucchini on the baking sheet, so push them close together if needed. Repeat with remaining zucchini sticks.
- Bake for 18-22 minutes until golden brown and delicious-looking. Serve with ranch dressing or marinara sauce.
If you have leftovers, the best way would be to reheat them is in a 375° F oven for 5-7 minutes until they are heated through. They reheat ok in the microwave, albeit soft and fork-necessary.
adapted from Confections of a Foodie Bride
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